Strawberry Gelato
ACTIVE 1 HR; TOTAL 12 HR 25
MIN; SERVES 6
To guarantee homemade
gelato’s luscious consistency
and purity of flavor, Jon
Snyder, owner of Il Laboratorio
del Gelato in New York, thick-
ens gelato with cornstarch
rather than eggs. The result
has less palate-coating fat
than ice cream and lets the
fresh fruit shine.
2 Tbsp. cornstarch
3 cups half-and-half,
divided
1 1 / 3 cups granulated sugar
2 lbs. fresh strawberries
(about 8 cups), hulled
and quartered
- Whisk together cornstarch
and^1 / 4 cup half-and-half in a
small bowl to make a slurry. - Combine sugar and
remaining 2^3 / 4 cups half-and-
half in a medium saucepan;
bring to a simmer over
medium. Remove from heat;
gradually whisk in slurry.
Return pan to medium, and
cook, stirring, until mixture
comes to a boil and thickens
slightly, 8 to 10 minutes. Pour
mixture into a heatproof bowl.
Cool completely in an ice
bath, about 25 minutes. - Meanwhile, use a potato
masher to mash strawberries
in a large bowl until crushed
and juicy to yield about 3 cups
strawberry puree. Stir puree
into cooled half-and-half
mixture. Cover and refriger-
ate until well chilled, at least
2 hours. - Pour half of the chilled
strawberry mixture into the
freezer bowl of a 1^1 / 2 -quart
electric ice cream maker,
and proceed according to
manufacturer’s instructions. - Transfer gelato to a freezer-
safe container; press a sheet
of parchment paper directly
on surface, and seal with an
airtight lid. Place in freezer.
Repeat procedure with
remaining chilled strawberry
mixture. Freeze gelato at least
8 hours or overnight.
—JON SNYDER
Sour Cream Gelato
ACTIVE 1 HR; TOTAL 12 HR 10
MIN; SERVES 6Gelato master Jon Snyder
swaps out some of the half-
and-half for sour cream or
crème fraîche in this tangy,
creamy gelato. Use this
base for infusions like vanilla
or cinnamon.2 Tbsp. cornstarch
2 1 / 4 cups whole milk, divided
1 1 / 3 cups granulated sugar
1 1 / 2 cups half-and-half
1 1 / 2 cups sour cream or
crème fraiche- Whisk together cornstarch
and^1 / 4 cup milk in a small bowl
to make a slurry. - Combine sugar, half-and-
half, and remaining 2 cups
milk in a medium saucepan;
bring to a simmer over
medium. Remove from heat;
gradually whisk in slurry.
Return pan to medium, and
cook, stirring, until mixture
comes to a boil and thickens
slightly, 8 to 10 minutes. Pour
mixture into a heatproof bowl.
Cool completely in an ice
bath, about 25 minutes. - Gently whisk sour cream
into cooled milk mixture.
Cover and refrigerate until
well chilled, at least 2 hours.
4. Pour half of chilled sour
cream mixture into the
freezer bowl of a 1^1 / 2 -quart
electric ice cream maker, and
proceed according to manu-
facturer’s instructions.
5. Transfer gelato to a freezer-
safe container; press a sheet
of parchment paper directly
on surface, and seal with an
airtight lid. Place in freezer.
Repeat procedure with
remaining chilled sour cream
mixture. Freeze gelato at least
8 hours or overnight.
—JON SNYDER